Fish soup

Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

Traditionally, soups are classified into two main groups: clear soups and thick soups. The established French classifications of clear soups are bouillon and consommé. Thick soups are classified depending upon the type of thickening agent used: bisques are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and veloutés are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes.

Fish soups are similar to and often indistinct from fish stews, though soup is generally wetter than stew.

Fish soups have been made since early times. Some soups are served with large chunks of fish or vegetables left in the liquid, while a broth is a flavored liquid usually derived from simmering a food or vegetable for a period of time in a stock. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or puree of vegetables or fruits. Cream soups are flavored broths thickened with a white sauce. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to a bisque, chowders are thick soups usually containing seafood and potatoes, milk and cream.

List

Name ImageTypeDescriptionAljotta fishA Maltese fish soup with plenty of garlic, herbs, and tomatoes, likely to have been an adaptation of the bouillabaisse.Balık çorbası fish A traditional soup from Turkish cuisine.Bergen fish soup fishA heavy, creamed soup made with white fish (haddock, halibut, cod) and various vegetables. Norwegian origin.Bourride fish French fish stew or soup based on white fish (monkfish) with cream and lemon, accompanied with aioliBouillabaisse fish and shellfish French fish stew or soup based on rock fish but containing neither cream nor lemon, accompanied with rouille Cantonese seafood soup fish Generally a thick seafood soup with a very smooth texture, usually whitish in color and a little transparent.Carp soup fishA soup made with carp's head and offal, onion and vegetable. Part of traditional Czech Christmas Eve dinner.Cioppino fish(Italian-American) fish stew with tomatoes and a variety of fish and shellfishCullen skink fishA traditional fish soup from Scotland. Made with smoked haddock, potatoes, onions and cream.Pulmay (Curanto en olla) seafood soup Chilean seafood soup made with molluscs, like the Mytilus chilensis (a giant mussel), clam), surf clam, piure accompanied with yellow potatoes, sausages, chicken, and smoked ribs. Generally cooked in white wine and eaten with a side of pebre and fry bread or chapaleleDashi chilledJapanese fish stock soup, with seasonal vegetables.Eel soupSoups made from eels are eaten in various cuisines.Fanesca fishA traditional cod soup from EcuadorFisherman's soup fishHungarian Halászlé Ηot and spicy river fish soup with a lot of hot paprika. Called riblji paprikaš or fiš-paprikas in CroatianFufu and Egusi soup chunkyA traditional soup from Nigeria made with vegetables, meat, fish, and balls of ground melon seedHerring soup fishA thick soup made with barley meal and smoked herring1881 Household CyclopediaIkan kuah kuning fishAn Indonesian dish of fish in a yellow soup.Lohikeitto fishA Finnish soup made with salmon, potatoes (other root vegetables can be added such as rutabaga, carrots, onions), cream and dillMohinga fishA traditional Burmese fish soup made of chickpea flour, crushed toasted rice, garlic, onions, lemongrass, banana tree stem, ginger, fish paste, fish sauce and catfish in a rich broth. Served with rice vermicelli. Pindang fish Indonesian fish soup in salt and sour-tasting spices Psarosoupa fishGreek fish soup, uses a traditional oil-and-lemon sauce, vegetables, rice and sea fishSliced fish soup fishA dish from Singapore with fish, prawns and vegetablesSour soup fishA Vietnamese dish made with rice, fish, various vegetables, and in some cases pineapple.Ukha fishRussian fish soup, made of various types of fish, vegetables, dill, parsley and black pepperWaterzooi fishA Belgian fish soupStock fishThe basis for many fish soups and sauces. In the West, it is usually made with fish bones and fish heads and finely chopped mirepoix, and cooked for 30–45 minutes. In Japan, fish stock is made from fish that have been fried and boiled for several hours, creating a white milky broth. Concentrated fish stock is called "fish fumet." Dehydrated stock can be formed into small cubes (pictured) called stock cubes.Lobster bisque bisqueCrab bisque bisqueCream of Crab bisqueLobster stew bisqueCream-based soup with chunks of lobsterShrimp bisque bisqueNew England clam chowder chowderTraditionally made with milk or cream, butter, potatoes, salt pork, onion, and clams.Manhattan clam chowder chowderMade with a tomato baseMaryland crab soup chowderA soup made of vegetables, blue crab, and Old Bay Seasoning in a tomato base, associated with the state of Maryland in the U.S.A.She-crab soup chowderFrom Charleston, South Carolina, a creamy soup made with blue crab meat and crab roe.

Fish soup

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